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Hexabromocyclododecane (HBCD) Stereoisomers in U.S. Food from Dallas, Texas

Background: Hexabromocyclododecane (HBCD) is a brominated flame retardant used in polystyrene foams in thermal insulation and electrical equipment. The HBCD commercial mixture consists mainly of α, β, and γ stereoisomers. Health concerns of HBCD exposure include alterations in immune and reproductiv...

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Detalles Bibliográficos
Autores principales: Schecter, Arnold, Szabo, David T., Miller, James, Gent, Tyra L., Malik-Bass, Noor, Petersen, Malte, Paepke, Olaf, Colacino, Justin A., Hynan, Linda S., Harris, T. Robert, Malla, Sunitha, Birnbaum, Linda S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: National Institute of Environmental Health Sciences 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3440131/
https://www.ncbi.nlm.nih.gov/pubmed/22647707
http://dx.doi.org/10.1289/ehp.1204993
Descripción
Sumario:Background: Hexabromocyclododecane (HBCD) is a brominated flame retardant used in polystyrene foams in thermal insulation and electrical equipment. The HBCD commercial mixture consists mainly of α, β, and γ stereoisomers. Health concerns of HBCD exposure include alterations in immune and reproductive systems, neurotoxic effects, and endocrine disruption. Stereoisomer-specific levels of HBCD have not been measured previously in U.S. food. Objectives: We measured HBCD stereoisomer levels in U.S. foods from Dallas, Texas, supermarkets. Methods: Convenience samples of commonly consumed foods were purchased from supermarkets in Dallas in 2009–2010. Food samples included a wide variety of lipid-rich foods: fish, peanut butter, poultry, pork, and beef. Thirty-six individual food samples were collected in 2010 and analyzed for α-, β-, and γ-HBCD stereoisomers using liquid chromatography–tandem mass spectrometry (LC-MS/MS). Ten pooled food samples previously collected in 2009 for a study of total HBCD levels using gas chromatography–mass spectrometry (GC-MS), were reanalyzed for α-, β-, and γ-HBCD stereoisomers using LC-MS/MS. Results: Of the 36 measured individual foods, 15 (42%) had detectable levels of HBCD. Median (ranges) of α- and γ-HBCD concentrations were 0.003 (< 0.005–1.307) and 0.005 (< 0.010–0.143) ng/g wet weight (ww), respectively; β-HBCD was present in three samples with a median (range) of 0.003 (< 0.005–0.019) ng/g ww. Median levels (range) for α-, β-, and γ-HBCD, in pooled samples were 0.077 (0.010–0.310), 0.008 (< 0.002–0.070), and 0.024 (0.012–0.170) ng/g ww, respectively. Conclusions: α-HBCD was detected most frequently and at highest concentrations, followed by γ-, and then β-HBCD, in food samples from Dallas, Texas. Food may be a substantial contributor to the elevated α-HBCD levels observed in humans. These data suggest that larger and more representative sampling should be conducted.